Raspberry Almond Linzer Cookies

Heart shaped biscuits with jam filling on a cooling rack

Amanda

Crisp shortbread biscuits sandwiched together with vanilla buttercream and a dollop of raspberry jam.

5 from 19 votes

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Prep Time 1 30

Cook Time 10

Total Time 1 40

Course Dessert, Snack

Cuisine Austrian

Servings

Calories 607 kcal

Ingredients

For the biscuits

230 g butter
200 g caster sugar
2 eggs
100 g cornflour
100 g ground almonds
400 g plain flour
pinch salt

For the filling

300 g butter
600 g icing sugar extra for dusting
100 g raspberry jam
½ teaspoon vanilla extract
few drops red food colouring

Instructions

Cream together the butter and sugar then beat in the eggs.
Mix together the flours, almonds and salt and mix with the butter to make a dough.
Chill the dough mixture for at least an hour.
Preheat the oven to 180 C.
Roll out the dough to 3 mm and cut out 16 plain heart bases cookies and 16 heart cut-out cookies for the top.
Chill each batch of cookies before cooking for 10 minutes.
Cool the cookies on a wire rack while preparing the filling.
To make the buttercream icing cream the butter together with the icing sugar and a few drops of red food colouring.
Spread icing on a bottom cookie then add a top cut-out cookie. Sprinkle over some icing sugar and carefully fill the cut-out with a teaspoonful of jam.

Nutrition

Serving: 0gCalories: 607kcalCarbohydrates: 80gProtein: 4gFat: 30gSaturated Fat: 17gCholesterol: 91mgSodium: 248mgPotassium: 47mgFiber: 1gSugar: 52gVitamin A: 855IUVitamin C: 0.6mgCalcium: 29mgIron: 1.6mg

Keyword Linzer